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28 Jan, 2021

Rhubarb Compote with Porridge

Sweet, tart and warming flavours are combined in this cosy winter breakfast using seasonal ingredients. A swirl of coconut yoghurt with the compote is the perfect finishing touch.


Serves 2


  • 1 apple, remove the core and dice
  • 1 pear, remove the core and dice
  • 2 sticks rhubarb, remove the fibrous ends and dice
  • Pinch cinnamon
  • 1-2 tbsp maple syrup
  • 120g porridge oats
  • 400ml oat milk
  • 200ml water
  • Pinch Maldon salt
  • 2 tbsp coconut yogurt
  • Lemon zest


  1. Dice the apple, pear and rhubarb and place in a medium saucepan with a splash of water, pinch of cinnamon and a good glug of maple syrup. On a medium heat simmer the fruit for 10-15 minutes until it is softened. Set aside until you are ready to serve.
  2. To make the porridge, place the oats in a medium sauce pan with 400ml of oat milk and 200ml of water, you can change these amounts depending on how you like your porridge texture, I like mine quite loose. Add a pinch of salt and simmer the oats in the liquid until piping hot throughout. Tip into a bowl, dollop over the compote, add some coconut yogurt and a few gratings of lemon zest.

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